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By SANDRA R. RICHARDSON
Extension Agcat
When strolling the halls of the Rappahannock Elementary School in the mornings, not only does one see and hear the young people laboring over their dasswork, but one might also encounter aromas coming from the lunchroom that just make the mouth water. There’s no escaping; if one isn’t hungry when one cranes in, one is before one leaves.
These dedicated workers generally arrive around 8:15 a.m. to begin preparing the 450 or so lunches it takes to feed the students at RCES daily, according to lunchroom manager Pat Jenkins.
Following a recipe in the lunchroom is quite different from recipes followed by homemakers. These cooks deal with the equivalents of quarts and pounds, rather than cups and teaspoons.
Pat Jenkins graciously shares three cookie recipes the students seem to eiyoy the most. She hesitated a bit with one recipe. "I’m telling my secret ingredient. If the students know what is really in these cookies, they might decide they don’t like them any more.”
Not only are these recipes used in the lunchroom environment, but they find their way to bake sales where they are good sellers. On occasion, people ask for the recipes.
Ms. Jenkins cautions readers not to stack the Sweet “P” cookies be
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